Cornbread and Andouille Dressing

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I have made this dressing every year for the past 4-5 years and it is always a hit! If I ever dared to not make it my husband would probably cry. I have never, ever, added the additional slices of white bread and no one seems to miss it. This year, since I'm trying to be gluten free due to a gluten intolerance, I used gluten free cornbread and it was still delicious. This will always be a staple in our house!

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I think I should have used more chicken broth as it was a little dry for my liking. Some of my guests really liked it though.

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Been making it for about 5 years except last year. Love it and it is always a HIT!

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Make this every year. So delish!

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This recipe is wonderful! I stumbled across it a few years ago and I make it every year for Thanksgiving and Christmas. It is the first dish on the menu and the first to disappear off the table. My family loves it so much they don't miss the traditional chicken and dressing recipe.

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Thanksgiving.....always the first thing to go!! Outstanding

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I've made this recipe several times for Christmas and Thanksgiving. It just has such great flavors and a nice spicy kick. Can't wait to make it again for the holidays this year. It's always a big hit.

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I have made this dressing for the past several years for our annual family Christmas dinner and it is always a hit! I also use a store bought corn bread and add the cayenne. Works great. My brother-in-law even included it in the pre-meal prayer, thankful that I had made it again. I always have to make a double batch because my son will microwave the leftovers a couple of times a day until it is gone.

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We have made this dressing the last few years.. It's a huge hit with our family!! I use a store bought, already made, corn bread and it comes out delicious!!

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This was a very nice dressing if you are looking for a little spice and Cajun ingredient combo. The cornbread recipe is a bit surprising. You end up dumping the batter in a 1/3 inch of hot oil in the bottom of the pan. There is still fat bubbling on the sides of the loaf at the end. While it cools, the bread absorbs the left over oil. I did not like it plain - a bit heavy and greasy - but it tasted fine in the stuffing. Next time I will use a more traditional cornbread recipe since the oil seemed a bit excessive. Love the andouille and green peppers - I chopped it a bit finer to distribute the pieces more.